Libsyn Directory

Ep 78: The Virtue of Pig Killing; Brandon’s talk at The Prairie Troubadour 2022 Symposium

Release Date: 08/05/2022

Episode 111: Milking Dairy & Meat Sheep with Rachel & Kyle Hester, Part 2

A Meatsmith Harvest

→ In this episode, Brandon asks Rachel and Kyle all his questions about sheep milking, sheep breeds, wool processing, minerals used for health, dewormer, and fencing for sheep. They also discuss sheep harvesting and how mutton is more nutritious and flavorful than lamb. → Timestamps/Topics for Episode 111 0:00 Intro 1:02 How much milk can you expect when things are going well? 4:54 How long will you milk a sheep after she freshens? 7:58 Are there any dairy breeds that are hair sheep?/Mulching with wool 13:25 Is someone processing the wool for you? 16:28 What kind of minerals do you...

Episode 110: Milking Dairy & Meat Sheep with Rachel & Kyle Hester, Part 1

A Meatsmith Harvest

In this episode, Brandon chats with sheep homesteaders Rachel & Kyle Hester about Romanian placinta cake, how the Hesters got into raw milk for health, sheep breeds for milking, how to start milking a meat sheep, what a milking session looks like, drinking the delicious milk, and making sheep cheeses. Timestamps/Topics for Episode 110: 0:00 Intro 3:13 Romanian placinta cake 5:49 How the Hesters got into homesteading with sheep 13:39 Milking meat sheep breeds during lockdown 16:50 Brandon asked about how to start milking his meat sheep 28:12 Herd culture and family groups 34:21 What...

Episode 109: Getting a Dairy Cow With the Dougherty's, Part 2

A Meatsmith Harvest

In this episode, we chat with Shawn and Beth Dougherty about offering liberty and experiences to homeschooled teenagers, why the Doughertys stayed in Appalachia, the Dougherty's house fire and rebuild, proximity to community as the next obstacle, starting with trash land and building up the soil, rotational grazing, turf grasses, and hay, our milking routine and dairy cow domestication, and the Dougherty's Farmstead Butcher Trailers business. Timestamps/Topics for Episode 109: 0:00 How to offer liberty and experiences to homeschooled teenagers 9:50 Why the Doughertys stayed in...

Episode 108: Getting a Dairy Cow With the Dougherty's

A Meatsmith Harvest

In this episode, we discussed small-scale vs. industrial-scale meat production, the ontological shift of food, the Dougherty's first dairy cow, a Catholic's view of suffering, the natural state of cows and humans, asking God what's next in the playbook, and how farming won't make you money. Timestamps/Topics for Episode 108: 0:00 Intro & Ash Wednesday 2:40 Our upcoming classes - small-scale vs. industrial-scale 5:40 Example of the ontological shift of food - salami 18:40 Marketing has made a joke out of things being "real" 24:38 Problems with grain-feeding lamb 30:01 Intro to the...

Episode 107: Our New Dairy Cow & the Stages of Pertussis, Part 2

A Meatsmith Harvest

In this episode, we discuss how we treated Pertussis in our family with vitamin C, how there's no one person or group we turn to for health advice, and the power of nutrition. Timestamps/Topics for Episode 107: 0:00 Intro & the paroxysmal stage of Pertussis 8:08 Staying up every night to get our baby through the paroxysmal stage 11:57 Vitamin C vs antibiotics 14:17 The paroxysmal cough & immunity to Pertussis 16:34 Our Pertussis timeline 19:57 Recommended vitamin C and how we administered it to our kids 37:58 Record keeping during Pertussis 40:12 Helping our baby cough...

Episode 106: Our New Dairy Cow & the Stages of Pertussis, Part 1

A Meatsmith Harvest

In this episode, we chat about our new dairy cow, Georgie, adjusting our lives around milking her, why we age the beef for our harvest classes in the walk-in for 30 days, and then we finally get into the stages of Pertussis. Timestamps/Topics for Episode 106: 0:00 Intro & our new dairy cow, Georgie 12:55 Difficulty of milking twice a day 16:03 Weight on a dairy cow & Georgie being so chill 22:24 Get a cow for the health of your pigs 25:08 Our classes: Dry aging beef & zero trim from beef butchery 28:11 Our beef classes are really cookery classes 33:37 You will see the kill...

Episode 105: Strong Immunity & Health with Real Food, Part 2

A Meatsmith Harvest

In this episode, we run the gamut from sharing health resources, pathologically delicious food vs real food, and palette formation to old food traditions and recipes. We answer the question: How important is fleeing the city and starting a homestead as a Christian family? Plus plenty of rabbit trails like the importance of the medieval pig, how conventional health is fear-based, how isolating in our family is impossible, how real food isn't debatable; it's dogma, and our general health plan. Stay tuned for episodes 106 and 107 for the details of exactly how we fought pertussis without...

Episode 104: Strong Immunity and Health with Real Food, Part 1

A Meatsmith Harvest

In this episode, we chat about whole hog utilization, what we're teaching in the Family Pig II harvest class, the benefits of our online membership, and how, through real food, we take responsibility for our health and immunity. Timestamps/Topics for Episode 104: 0:00 Intro & Family Pig II goodies 5:46 Whole hog utilization 8:19 Chitterlings: a digression 19:50 Things we're making & doing at the Family Pig II 22:54 Filming To Torch a Pig for Meatsmith Membership 25:36 Testimonial from Graham Meriwether 32:22 From traditions to culinary art to immortal souls 38:24 Eat real food...

Episode 103 - From Pertussis to Pleasure to the Fourth End of Manual Labor, Part 2.

A Meatsmith Harvest

In this episode, we discuss the seeming contradiction of Pleasure, 'becoming goods', sensitive appetites vs. intellectual delights, the four ends of manual labor, how agriculture is particularly suited to these four ends, and the duties of our state in life. Timestamps/Topics for Episode 103: 0:00 The seeming contradiction of Pleasure 7:47 Pleasurable flavor to feed the family well and in delight 9:15 Pleasure is an establishing of our nature in a thing that is 'becoming.' 15:37 Becoming is an ontological word 20:00 Intellectual Pleasure & deformed appetites 24:56...

Episode 102: From Pertussis to Pleasure to the Fourth End of Manual Labor, Part 1.

A Meatsmith Harvest

In this episode, we chat about raising teenagers, weaponizing germ theory, our pertussis experience, our Spring harvest classes, and the Liturgy of the Land conference. Timestamps/Topics for Episode 102: 0:00 Intro & raising teenagers 17:06 Germ theory 27:57 Pertussis experience 38:09 Family Pig & Family Lamb classes in Spring 44:02 The exceptional meals at our classes 48:12 Liturgy of the Land conference 51:25 Why homestead? Links for Episode 102: Vitamin C for Whooping Cough by Dr. Suzanne Humphries The Importance Of The Rural Life: According To The Philosophy Of St....

More Episodes

Episode 78: The Virtue of Pig Killing; Brandon’s talk at The Prairie Troubadour 2022 Symposium

The Virtue of Pig Killing; Brandon’s talk at The Prairie Troubadour 2022 Symposium. From sonnets to Cottage Economy, from Thomas Aquinas to selling cured meats, Brandon distills much of what we've been discussing over the years into this talk.

Announcements:

Support our podcast on Patreon! Production of each episode takes hours of work, filming, and editing. Becoming a patron can help us keep our episode quality high and allow us to continue filming. Become a patron today at https://www.patreon.com/meatsmith.
Our 3-Day Lamb Harvest course is back! We haven't taught this class for five years and are so happy to be able to offer it again, November 17-19th, at our new homestead just outside of Tulsa, Oklahoma. Our classes make incredible gifts for anyone interested in the whole processing narrative. From the kill to skinning to butchery to cookery, the experience gained at our Lamb class is unparalleled. And all instruction is entirely translatable to any other ruminant harvesting, including goats, deer, elk, beef, etc. Find all the details at FarmsteadMeatsmith.com/product/3-day-complete-lamb-harvest-course/.
Meatsmith Membership -- a gift that gives all year long!

More than 45 Harvest Films by Brandon.
Forum topics are now categorized for easy browsing!
60-day free trial available! Use the Newsletter Special option on our sign-up page ad apply the promo code 60daytrial at checkout. Sign-up for Meatsmith Membership at FarmsteadMeatsmith.com/product/membership/.

Topics:

Intro to how we provision our home, 2:25
Sonnets (they relate to pig killing, we swear), 7:05
Having to purchase meat again, 10:10
The virtue of killing pigs, 11:20
Cottage Economy, 11:30
Pig hierarchy, 16:50
Why Brandon left academia, 22:20
clouded by emotions when killing livestock, 29:00
Three powers of Thomas Aquinas, 39:09
Cooking is an essential part of slaughter, 41:33
Catching blood & blood sausage, 44:22
Making andouille sausage, 47:33
100% yield from your livestock, 49:45
Pig killing requires you to use your senses, 56:11
Meat spoilage, 58:35
Selling cured meat retail, 1:05:50
Finding harmony with the natural order, 1:12:40

Links for Episode 77:

Prairie Troubadour Symposium - https://prairietroubadour.org/
Cottage Economy by William Cobbett https://www.goodreads.com/book/show/243534.Cottage_Economy
G. K. Chesterton https://www.goodreads.com/author/show/7014283.G_K_Chesterton
Thomas Aquinas https://en.wikipedia.org/wiki/Thomas_Aquinas

Topics:

TOPICS